UID:
almafu_9959328059802883
Umfang:
1 online resource (2 volumes) :
,
illustrations
Ausgabe:
2nd ed.
ISBN:
9780470010365
,
0470010363
,
9780470010396
,
0470010398
,
0470010347
,
9780470010341
Originaltitel:
Traité d'oenologie. English.
Anmerkung:
Revised edition of: Handbook of enology / Pascal Ribéreau Gayon [and others]. c2000.
,
v. 1. The microbiology of wine and vinifications -- v. 2. The chemistry of wine stabilization and treatments.
,
v. 1.: Cytology, taxonomy and ecology of grape and wine yeasts -- Biochemistry of alcoholic fermentation and metabolic pathways of wine yeasts -- Conditions of yeast development -- Lactic acid bacteria -- Metabolism of lactic acid bacteria -- Lactic acid bacteria development in wine -- Acetic acid bacteria -- The use of sulfur dioxide in must and wine treatment -- Products and methods complementing the effect of sulfur dioxide -- The grape and its maturation -- Harvest and pre-fermentation treatments -- Red winemaking -- White winemaking -- Other winemaking methods.
,
v. 2.: Organic acids in wine -- Alcohols and other volatile compounds -- Carbohydrates -- Dry extract and minerals -- Nitrogen compounds -- Phenolic compounds -- Varietal aroma -- Chemical nature, origins and consequences of the main organoleptic defects -- The concept of clarity and colloidal phenomena -- Clarification and stabilization treatments : fining wine -- Clarifying wine by filtration and centrifugation -- Stabilizing wine by physical and physico-chemical processes -- Aging red wines in vat and barrel : phenomena occurring during aging.
,
Translated from the French.
Weitere Ausg.:
Print version: Traité d'oenologie. English. Handbook of enology. Chichester, England : John Wiley, ©2006 ISBN 0470011572
Sprache:
Englisch
Schlagwort(e):
Electronic books.
;
Handbooks and manuals.
;
Electronic books.
;
Handbooks and manuals.
;
Electronic books.
;
Handbooks and manuals.
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/0470010363
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/0470010363
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/0470010363
